Mechadong Baka (Beef Mechado) could be a tart Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low-cost and lean cuts of meat that had little or no fat/marbling. To assist add flavor, associate degree incision was created into each bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This method is what gave the stew its name- Mecha which means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed polished rice; however Chad conjointly likes it with Pandesal (Filipino Rolls).

While exploring through recipes, I found variable amounts of soy. Begin with 2 tablespoons and rise to four tablespoons supported style. Mixture of onions, carrots, and potatoes to the stew Shredded bell peppers also are widespread.The instruction is well doubled to serve additional individuals or create enough for leftovers. Like several stews, the flavor is even higher consequent day.

Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) could be a style of citrus native to geographic area. it’s a cross between the Mandarin Orange and Kumquat. The fruit has associate degree orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is usually consumed with the flesh to supply a sweet bitter flavor. it’s usually found in Filipino preparation, from garnishes to condiments. The fruit are often found within the turn out department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures line of work for one half fruit crush to three elements lemon juice), lime, or Meyer lemon.


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2 tablespoons vegetable oil
1 medium onion
3 cloves garlic crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato peeled and cut into 1 inch pieces
1 carrot peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving


1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
4. Serve hot with steamed rice.


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